My favorite pasta dishes lately are all drizzled with olive oil and Parmesan cheese and that's about it. This one is a variation off of a recipe I picked up somewhere but have since tinkered with on my own.

* 2 Tbsp lemon pepper seasoning
* 2 cups Dreamfields elbow pasta
* 2 oz cooked shrimp
* 2 Tbsp olive oil
* 6 Tbsp grated Parmesan cheese

I sautée the shrimp in olive oil cooking spray and coat them with lemon-pepper seasoning. I love the stuff, so it's really a matter of taste. It only takes a couple of minutes to cook the shrimp, so start the pasta ahead of time. I use the low-carb pasta because it's easier for me to digest. If you want to keep it healthy, but don't want low-carb, definitely use a whole-wheat version.

I used elbow because that's what I had.

After the pasta is done, I add the shrimp and toss with two Tablespoons of olive oil - I use my good stuff because I'm using it as a dressing - and the Parmesan cheese. I add a touch lemon-pepper, too. If you're following WW, it's 3 POINTS per cup.

I got six cups out of this preparation, measuring out a cup per serving!

Posted by Erin at 09:38 PM | filed under: Recipes